Thermo-stability of Peroxydase of Sweet-scented Osmanthus

This study discussed the thermo-stability of peroxydase from two kinds of sweet-scented osmanthus (Osmanthus A,B) at different pH value. It was found that the suitable pH values for peroxydase from Osmanthus A were 4.0,5.0 and 11.0,among which pH4.0 was the best. For peroxydase from Osmanthus B,the best pH value was 4.5. Vapor showed higher deactivation effect on the peroxydases than hot water and boiling water,but had lower deactivation effect than microwave. The optimal time of the two methods (vapor and microwave deactivations) on peroxydase from Osmanthus A and B were 2min and 1.5min,respectively.